Silver Spoon

Caramel Cupcakes

Caramel Cupcakes

Recipe Submitted By: bakingmad

Caramel cupcakes are all the range and very ea sy to make if you use muscovado sugar and golden icing sugar both of which have delicious toffee flavours. If liked make these cakes ultra trendy by adding a pinch of sea salt to the icing

Preparation Time 50 minutes
Baking Time 25 minutes
Portions 12
Skill Level Easy
Average Rating 4 stars
 

Caramel Cupcakes Ingredients

150 grams Butter at room temperature
150 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
3 Free Range Eggs beaten Free Range Eggs
150 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp Baking Powder
1 tsp Vanilla Extract
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Additional Ingredients

For the toffee cream:

50 grams Butter
250 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
 

Further Additional Ingredients

For the caramel sauce:

3 tbsp dulche du leche or caramel evaporated milk
To decorate:
12 golden raisins (sultanas)
 

This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Golden Icing Sugar (Billington's)

How to make Caramel Cupcakes

  • Click on the text to highlight the different stages as you go along,
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  1. Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. method tip
  3. Stir in the flour, baking powder and vanilla extract until smooth
  4. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. method tip
  5. To make the icing, place the butter and icing sugar into a mixing bowl with 2 tsp boiling water and beat until smooth and creamy. Pipe onto the cupcakes and drizzle or pipe with the dulche du leche or caramel evaporated milk. Top with a raisins.
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Reviews

Read all reviews (1) | Average rating: 4 stars

"Lovely recipe - the only thing I found was that I needed to add more butter to the icing to get the right consistency. They are yummy!"

04-05-2011 | Author: loubelle | 4 stars

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